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Tropical Coconut Pineapple Rice

Tropical Coconut Pineapple Rice: A Flavorful Escape Home

Discover the vibrant Tropical Coconut Pineapple Rice, a delightful gluten-free side dish bursting with exotic flavors of coconut and pineapple.
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Prep Time 10 minutes
Cook Time 18 minutes
Resting Time 10 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup Rice Fluffy base; rinsing removes excess starch for better texture.
  • 1 cup Coconut Milk Adds creaminess and tropical flavor; ensure to whisk if separated.
  • 1 cup Water Boil the rice; adjust for brown rice which may need more.
  • 1 pinch Salt Enhances overall flavor.
For the Aromatics
  • 1 tablespoon Coconut Oil Cooking fat for sautéing; adds richness, can substitute with vegetable oil.
  • 1 Onion Flavor foundation; cook until soft and translucent.
  • 2 cloves Garlic Aromatic flavor booster; stir constantly to avoid burning.
  • 1 tablespoon Fresh Ginger Adds a refreshing zing; use fresh for best results.
For the Tropical Twist
  • 1 cup Pineapple Provides sweetness and acidity; fresh preferred; canned options should be drained.
  • 1/2 cup Toasted Coconut Flakes Adds crunch; prepare by baking until golden.
For Garnish and Brightness
  • 2 Green Onions Fresh garnish; offers a mild onion flavor.
  • 1/4 cup Fresh Cilantro A fresh herb complementing tropical flavors; can substitute with basil or mint.
  • 1/2 tablespoon Lime Juice Brightens the dish; adjust to taste.
  • to taste Red Pepper Flakes Optional spice for heat; adjust according to preference.

Equipment

  • Medium Saucepan
  • Large Skillet
  • fine mesh strainer

Method
 

Step-by-Step Instructions
  1. Rinse the rice under cold water in a fine mesh strainer until the water runs clear; set aside.
  2. In a medium saucepan, combine rinsed rice with coconut milk, water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes.
  3. Remove from heat and let the rice rest for 10 minutes without lifting the lid.
  4. Heat coconut oil in a large skillet over medium heat; add diced onion and sauté for 3-4 minutes until soft and translucent.
  5. Stir in minced garlic and grated ginger; cook for an additional 30 seconds while stirring constantly.
  6. Add diced pineapple to the skillet; cook for 2-3 minutes until slightly caramelized.
  7. Fluff the rested rice and gently fold it into the skillet with the pineapple mixture.
  8. Fold in toasted coconut flakes, chopped green onions, and cilantro; drizzle with lime juice and season to taste.
  9. Transfer to a serving bowl and garnish with additional toasted coconut flakes and lime wedges.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 50gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Use long-grain jasmine or basmati rice for best results, and always whisk coconut milk if separated.

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